Apple Barley Pudding Recipes

BAKED BARLEY PUDDING

Baked Barley Pudding image

My husband isn't a rice fan, so I often replace it with barley. This dessert recipe has the same sweet and satisfying flavor as traditional rice pudding. Smooth and custardy, it bakes up firm and golden.

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1-1/4 cups water
1/2 cup uncooked medium pearl barley
1/4 teaspoon salt
2 cups milk
1 cup heavy whipping cream
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup golden raisins
1/4 teaspoon ground cinnamon

Steps:

In a large saucepan, bring water to a boil. Stir in barley and salt. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Add milk; cook over medium-low heat for 10 minutes or until barley is almost tender, stirring frequently. In a bowl, whisk the cream, sugar, eggs and vanilla; gradually stir into the barley mixture., Spoon into eight greased 6-oz. custard cups. Sprinkle with raisins and cinnamon. Place custard cups in two 9-in. square baking pans. Fill both pans with boiling water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Store in the refrigerator.

Nutrition Facts : Calories 280 calories, Fat 14g fat (9g saturated fat), Cholesterol 102mg cholesterol, Sodium 133mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.

APPLE BARLEY PUDDING

Apple Barley Pudding image

Irish cuisine originated in the kitchens of the farmers of the past from good, wholesome food made with locally grown produce. Irish grain staples were barley, wheat, oats, and rye. Combine it with apples, another staple and you have a great Irish favorite. It can also make a hearty breakfast for those cold winter months if served warm instead of chilled. Especially if you use yogurt in place of the cream, also making it a great low fat dessert. :D Great either way. Posted for Zaar World Tour 05

Provided by Amis227

Categories Breakfast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 tablespoons pearl barley
1 1/2 lbs apples (peeled, cored and sliced)
3 tablespoons sugar
1 cup heavy cream
1 tablespoon lemon juice

Steps:

Bring a kettle full of water to boil.
Add the Barley and the apples.
Cook until both begin to soften.
Drain and blend the mixture in a blender or sieve.
Cook the mixture after adding the sugar and lemon and boil again.
Allow to cool and then chill for an hour.
To serve, add a dollop of cream on top and maybe a dash of cinnamon.

Nutrition Facts : Calories 373.6, Fat 22.4, SaturatedFat 13.8, Cholesterol 81.5, Sodium 25.4, Carbohydrate 44.3, Fiber 6, Sugar 27.4, Protein 2.9

APPLE BARLEY PUDDING

Apple Barley Pudding image

This comes from Simple Foods for the Pack. Other fruits could be used instead of apple. Wouldn't mango be awesome? Dried tart cherries would be tasty too!

Provided by dicentra

Categories Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup quick-cooking barley
1 cup dried apple
1/2 cup golden raisin
1/4 cup nuts, chopped
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 dash ground cloves (optional)
honey

Steps:

At home: Combine the ingredients in a zip-locking plastic bag. Carry the honey separately.
In camp: place the mixture in a cookpot and add 3 cups of water.
Bring to a boil over moderate heat, cover and reduce the heat to low. Simmer 5-10 minutes. Serve hot.

Nutrition Facts : Calories 323.7, Fat 5.7, SaturatedFat 0.9, Sodium 83.9, Carbohydrate 65.2, Fiber 11.7, Sugar 23.9, Protein 8.1

SLOW COOKER SPICED APPLES WITH BARLEY

Slow cooker spiced apples with barley image

Choose eating apples if you want the sliced rings to stay intact in the slow cooker. Make as a low-fat yet tasty pudding, or lazy weekend breakfast dish

Provided by Sara Buenfeld

Categories Breakfast, Brunch, Dessert

Time 2h15m

Number Of Ingredients 6

Ingredients

½ cup barley
2 eating apples
½ tsp cinnamon
a grating of fresh nutmeg
finely grated zest 1 large orange
4 tbsp natural yogurt

Steps:

Heat the slow cooker if necessary. Put the barley and 750ml boiling water into the slow cooker. Peel and core the apples so you have a hole the size of a pound coin in each one. Cut each apple in half.
Stand the apples skin side down on the barley. Mix the cinnamon, nutmeg and orange zest, and sprinkle them over the apples.
Cook on Low for 2 hours. Serve with natural yogurt.

Nutrition Facts : Calories 168 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

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TIPPERARY APPLE BARLEY PUDDING | FOOD CHANNEL

2018-03-01 Preparation. 1 In a large saucepan, bring the apples, barley, water and apple juice to a boil over mediumhigh heat. Reduce heat to mediumlow, …
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Estimated Reading Time 3 mins
Servings 4
Total Time 1 hr 5 mins

Apple Barley Pudding Recipes

BAKED BARLEY PUDDING

My husband isn't a rice fan, so I often replace it with barley. This dessert recipe has the same sweet and satisfying flavor as traditional rice pudding. Smooth and custardy, it bakes up firm and golden.

APPLE BARLEY PUDDING

APPLE BARLEY PUDDING

This comes from Simple Foods for the Pack. Other fruits could be used instead of apple. Wouldn't mango be awesome? Dried tart cherries would be tasty too!

SLOW COOKER SPICED APPLES WITH BARLEY

Choose eating apples if you want the sliced rings to stay intact in the slow cooker. Make as a low-fat yet tasty pudding, or lazy weekend breakfast dish

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